Here at Kinsapacha Yoga retreat & Eco Lodge Farm, we believe cooking food is an act of love and connects us to the cycles of nature. This is why we have our very own organic permaculture garden which provides us with fresh veggies and herbs for our guests and family. We have a special interest in Ayurveda and in vegan food.

Our organic permaculture garden onsite at our Yoga Retreat & Eco Lodge

We’ve put together a simple recipe to share with you so that you can cook up some healthy, delicious treats from wherever you are in the world! Ayurveda is an ancient system of health from India, which takes into account many different aspects of how a person lives their life. For optimal health Ayurvedic food focuses on fresh produce locally sourced and balanced meals.

Golden Milk – an Ayurvedic Drink

Use your favourite cow’s milk alternative (e.g. coconut/almond/hemp) and slowly heat in a pan with a sprinkling of cardamom, dry ginger and turmeric plus a little bit of ground black pepper (to help absorb the benefits of turmeric.) 

Photo by @oshakey

Lentil Dhal with Brown Rice & Green Salad

To serve 4, you will need:

For the Dhal & Rice

  • 2 cups of brown rice to 4 cups water 
  • 2 cups of red lentils to 5 cups water 
  • 1 tbsp turmeric 
  • 1 tbsp cumin
  •  ¼ tbsp black pepper 
  • 1 sliced small chilli 
  • 1 teaspoon salt
  • 6 cardamom pods

For the Salad

  • 1 broccoli head
  • A handful of green beans
  • 1 cup of garden peas
  • A handful of fresh coriander 
  • 3 tbsp of goji berries
  • 1 lettuce
  • 1 lemon, juiced
  • A handful of almonds
  • A sprinkling of salt

Rice & Dhal cooking instructions

Add the rice and water to a pan with the cardamom pods for flavour, bring to the boil then leave to simmer for around 30 minutes or until the rice is soft with no water. 

Bring the water for the lentils to boil in a big pan. Add the lentils and cook for about 10 minutes, occasionally stirring. 

Next you need to stir in all the remaining ingredients and keep simmering on the stove until you have a slightly thick, less watery texture and the lentils are soft.

Green Salad cooking instructions

Wash the fresh lettuce and put in a serving bowl. Chop the broccoli and green beans then lightly steam with the peas until cooked. Add the green veggies to the serving bowl. Add the lemon juice and the salt. Chop the almonds in half to lightly toast both sides in a dry frying pan. Sprinkle the goji berries, toasted almonds and coriander to the salad. 

Enjoy your meal and don’t forget to add in some love and take a moment in meditation before you eat, cultivating gratitude for your food!

We host affordable yoga retreats in The Sacred Valley Peru where we serve organic vegan meals cooked with love. To find out more click here. 

Our resident Yoga Teacher and Co Founder of Kinsapacha, harvesting fresh veggies from our garden!